Sujihiki 340mm Denty Kurouchi 1.2519 with Saya
Another beautiful piece of work from the Austrian master, Benjamin Kamon. This monster 340mm Sujihiki features Ben’s classic “Denty” hammered texture and Kurouchi finish. A flawless masterpiece with an incredibly precise, high-performance grind and profile. Tapering from 4.5mm to 2mm in less than 50mm the spine continues to taper all the way down to a mind blowing 1mm, 20mm before hitting what can only be described as a hair splitting 0.2mm needle tip. To consider that this level of precision is achieve on a blade of this size is incredible.
The profile features a satisfyingly tall 50mm blade height at the heel, which gives the blade a perfect slicing action. 340mm and balanced perfectly for a pinch grip, the knife feels nimble and light weight.
Like all Kamon knives this Suji features some amazing style. Apart from the edgy and cool “Denty” hammered texture and Kurouchi finish on the blade, the knife features an English green metallic resin handle with custom milled copper torpedo end caps. A truly tasteful and contemporary combination. The handle is a classic Kamon D-shape and feels ergonomic and comfortable.
This amazing piece from Benjamin Kamon also comes with one of his custom made Sayas to store and protect the blade.
Product Specification
Blade Type: Sujihiki
Edge Length: 340mm
Spine Heel: 4.5mm
Spine Mid:
Spine Tip (20mm before):
Blade Height: 50mm
Weight:
Cutting Edge Steel: 1.2519
Stainless: No
HRC: 65
Blade Construction: Mono Steel
Blade Finish: Textured and Kurouchi
Grind: Convex
Handle Construction: Hidden Tang
Handle Materials: Copper Torpedo / English Green Metallic Resin
Handedness: Ambidextrous
Saya Included: Yes
Product Care:
Cleaning: Clean by hand with warm water. Avoid wetting the handle when possible.
Sharpening: We advise using whetstones to sharpen your knives and a honing rod or steel to maintain the burr between sharpening sessions.
Reactive Steels: Reactive steels like Aogami Super, Apex Ultra or one of the many premium reactive German and Swedish steels are susceptible to rust if not properly cared for. In this case we advise that you keep the knife dry between uses and when storing the knife for longer periods wiping the knife blade with Tsubaki oil or another food safe oil is a wise choice. This will not stop a patina forming on the blade, but it will stop rust. A patina can be a beautiful personal feature on your knife and helps to stop rust forming. So, dry your knife regularly between uses, store in a dry place and apply some Tsubaki oil from time to time when storing for long periods.
A reference guide to steel types
Handle Care: If you have a knife with a non-stabilised wooden handle, you can apply Tsubaki oil or another food safe oil to your handle from time to time. Food safe wax can be applied to both stabilised and no-stabilised wooden handles. Never apply hot wax or oil as you risk warping or damaging the handle.
